Two new-to-me recipes came together last night in a flavor combination that was a total winner. All they needed was a little spicy barbeque sauce and we had a dinner to rave about. By the way, I’m currently obsessed with Trader Joe’s Organic Sriracha and Roasted Garlic BBQ Sauce—smoky and seriously spicy, and extraordinarily delicious! I may just have to work on a homemade version.
I’ve wanted to share the coleslaw recipe since Father’s Day when I made it for the first time. It’s adapted from Minnesota’s Bounty: The Farmers Market Cookbook by Beth Dooley, which is getting a lot of use in my kitchen now that the farmers markets around here are in full swing (and soon so will our garden!).
I love this cookbook and if you garden or frequent farmers markets you will too. It’s divided into sections for fruit, vegetables, cheeses, grains and meat & fish, along with recipes for some essentials like mayonnaise, vinaigrettes, pastry crust and a spiked whipped cream. There are wonderful recipes for all the amazing goods found at the markets in the upper Midwest and if you enjoy seasonal cooking, you need this book! It’s a resource and guide that will give you new ideas for beautiful, healthy dishes with the freshest foods possible.
The coleslaw is great by itself, as the crowning touch on the Barbequed Pulled “Pork” I shared recently, or on these hearty and filling Sweet Potato Chickpea Patties—it’s pretty and extra tangy with the addition of Greek yogurt.
Doing some mindless food Googling the other day, I came across the Sweet Potato Chickpea Patties. Included with the original recipe was a simple guacamole of chopped avocado, red onion, lime juice and salt, and I topped the patties with that the first time I made them. DeeeeLish! But after my Sunday farmers market trip, I had red & green cabbage and carrots on hand. Sadly, we don’t have avocados at the Minnesota farmers markets and we have to rely on the supermarket variety, which can’t possibly be as good as fresh off the tree.
Sweet Potato Chickpea Patties with Tangy Coleslaw
Adapted from Minnesota’s Bounty: The Farmers Market Cookbook by Beth Dooley
4 cups shredded (or thinly sliced) green cabbage
4 cups shredded (or thinly sliced) red cabbage
1 ½ cups shredded carrot
1 tablespoons Dijon mustard
2 teaspoons organic sugar
¼ cup white wine vinegar
½ cup mayonnaise (I used Vegan Earth Balance Mindful Mayo—soooo good!)
¼ cup 2% Greek yogurt
½ teaspoon celery seed, or more if you’d like
Salt & freshly ground black pepper, to taste
In a large bowl, toss cabbages and carrot until combined. In a small bowl, whisk together mustard, sugar, vinegar, mayo, yogurt and celery seed. Pour over cabbage/carrot mixture and toss until thoroughly combined. Season with salt and pepper. Serve cold; best made a day or two ahead of serving. Serves 6.
Sweet Potato Chickpea Patties:
Adapted from this Cooking Light recipe
2 ½ tablespoons extra-virgin olive oil, divided
½ cup chopped yellow or sweet onion
½ cup chopped red bell pepper
4 cloves garlic, minced
1 jalapeño, minced, seeds removed if you don’t want the heat
1 ¾ cup grated, uncooked sweet potato (about 8 ounces)
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup panko bread crumbs (or rolled oats for a gluten-free version)
1 ½ tablespoon fresh squeezed lime juice
½ teaspoon smoked paprika
1 15 oz. can chickpeas, rinsed and drained
1 large egg
Bottled or homemade barbeque sauce, for serving.
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
In a large skillet, over medium heat, heat 1 tablespoon of the olive oil until shimmering. Add the onion, bell pepper, garlic, and jalapeño and sauté for several minutes. Stir in the sweet potato, salt and pepper and cook for several more minutes.
Place the sweet potato mixture, panko, lime juice, smoked paprika, chickpeas and egg in the bowl of a food processor. Pulse until the chickpeas are coarsely ground.
Form the mixture into 4 patties. Heat the remaining olive oil in the skillet over medium heat. When hot, add the patties (you may have to do this in two batches to avoid over-crowding) to the pan and cook 3 minutes. Flip and cook 3 minutes more.
Transfer cooked patties to prepared baking pan. Bake 20-25 minutes. Serve with barbeque sauce and top with coleslaw. Makes four patties.